Oat-and-Pecan Caramel Sandwiches

Sara Wiskerchen: These sandwich cookies give you soft and chewy oats on the outside and gooey caramel filling inside. Cooking the sugar water to the perfect temperature to ensure the thick caramel sauce has a spreadable consistency was the most difficult part of the recipe.

Sandy Spooner: So amazingly rich and delicious! Better the second day (strangely), partly because the yummy but messy caramel sets up quite a bit.

Devra: Gooey, decadent, salty, sweet goodness. Perfect for the holiday party circuit, would definitely make again.

Kimberly T: Hubby liked them with and without filling. Even without filling, maybe a bit too sweet.

Teri: What makes these cookies even better is the fact that I had all the ingredients in my pantry! Although they needed to be kept in the fridge to keep the caramel in place.

Lizzy: Were really delicious, but making these cookies involve more steps than I really care for. I’d recommend letting the caramel cool down completely; the temptation to play with gooey hot caramel is real, but the messy cookies and burns on your hand are not.

Jackie M.: Good -- not great or festive looking -- but cookies alone quite yummy right out of the oven!

Kris Y: Recipe was fussy, and roasting/baking times were underestimated, at least for my home convection oven. The end result is pretty tasty though, and this from a girl who generally doesn't like pecans.

Betsy P.: Fair to middling. The sum of the cookie was less than the parts of raw cookie dough (which was awesome) and salted caramel sauce (always a good choice!).

Beth: Brilliant cookie, crunchy, creamy, sweet, salty, a little toasty. Worth traveling 3000 mile and a trip down the chimney to get these cookies.

Leigh: They taste better than they look. Oatmeal makes for an uneven surface and caramel is very slippery.

Mary K.: Perfect cookies to make if you can take three days off work to complete. Ignore the 2 hr time estimate, Martha was clearly drinking when she came up with that.